claypot rice

Marinate 450g diced chicken thigh fillet with 4 large shitake mushrooms (I used fresh, but it would have been better with some dried ones that have been softened in warm water), a spoon of chopped ginger, 3 tablespoons of oyster sauce and 1/2 teaspoon soy sauce.

Heat about 2 tablespoons of oil in a claypot and saute 2 thinly sliced chinese sausages until fragrant. Add 2 cloves of crushed garlic (I just used stuff from the jar) and saute until fragrant. Add the chicken, mushroom and marinade and cook for 5 minutes. Add 2 cups of washed rice, 1.5 cup of water and 1.5 cups of chicken stock. (At this stage, I also added a piece of left over salted fish, but I don't think this really added anything to the dish so I wouldn't bother next time)

Bring to the boil, then turn down the heat to as low as it can go and cook for 20 minutes. When the rice is done, stir in 2 thinly sliced spring onions.

Husband gave me full marks for this. And the kid loved it too. She ate heaps of it even though she had already had half an avocado, a tub of yoghurt, some penne with cheese sauce, some leftover chicken, grapes, apples and passionfruit for dinner.